In a large skillet, saute 1/4 cup of finely chopped (1/4 inch) of green, yellow, red peppers, onion, and mushroom with 2 tablespoons of butter. Add 1 cup of corn at the end and set aside.

Heat oven to 400 degrees and cook all the bacon on a cookie sheet (about 15 minutes) and set aside to be used later.

In a large skillet cook the chicken. Dice the chicken breasts into 1 inch cubes and salt and pepper lightly. Cook them in some bacon fat leftover.

Take the remainder of vegetables (peppers, onion and mushrooms), chop in chunks and brown in a skillet with 2 tablespoons of butter.

In a saucepan take the finely chopped vegetables, add 2 cups of cream and 1 cup of milk with 1/4 teaspoon of garlic and onion. Add a few pieces of bacon chopped into small pieces. Salt and pepper lightly and simmer over medium high heat.

In a large saucepan take the cooked chicken, 1 cup of bacon, larger chunk vegetables and 2 cups of corn and heat over medium heat. Stir in 2 tablespoons of chili pepper paste or (fresh chilies according to your heat tolerance) and 1 tablespoon of hickory smoke.

In a clear soup bowl take the heated chicken/vegetable mixture and fill the bowl halfway, then top the entire mixture with smoked/shredded cheese to make a seal (if not hot enough to melt cheese place in microwave for 1 minute).

Once the cheese is melted add the finely chopped vegetable cream mixture to the bowl and top off with leftover bacon bits.

Use hot peppers to garnish bowl or use for extra heat and small dollop of sour cream to take away some of the heat.